July 26, 2010

Mini Root Beer Float Cupcakes

Makes 32

Ingredients:

1 pkg. Betty Crocker Vanilla Cake Mix

1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)

1 can Root Beer (you can use diet to cut the sugar)

Creme Roulee wafer cookies

Vanilla Icing (storebought or your favorite recipe)

Red Mini Gumballs (or M & M’s or other red candy)

Clean votive candle holders or shot glasses

Directions:

Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you’ll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you’ll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory–the kids loved it!:)

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.